Crispy Polenta Taleggio Cheese

Crispy Polenta Bites with Taleggio & Mixed Mushrooms

By Cooking w/Julie
A swoon-worthy tangle of rich, earthy mushrooms and buttery imported Taleggio cheese top pan-seared polenta slices in this easy party app or side dish. The secret to the speedy prep? Pre-cooked tubes of polenta found in your supermarket’s pasta section! We use plain here but flavored varieties would put a delicious twist on this dish too.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine American


  • 1 18 oz tube of pre-made polenta
  • 4 tsp olive oil divided
  • 3/4 lb imported Taleggio cheese cut into 10 slices
  • 4 oz package mixed gourmet mushrooms
  • 1 large shallot minced
  • 2 tsp chopped fresh rosemary additional for garnish
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • Hot pepper flakes for garnish


  • Using a sharp knife, trim the rounded ends of the polenta tube (and reserve for another use), slice polenta into 10, 1/4” thick flat slices. Heat 1 TB olive oil in a large skillet over medium high heat. Cook polenta slices for 3-4 minutes per side until browned and crispy, working in batches if needed. Remove to a paper towel lined plate and immediately top each with one slice Taleggio cheese. Add remaining tsp olive oil to the pan and sauté mushrooms, shallot, rosemary, salt and pepper for 7-8 minutes or until softened and lightly browned. Pile 1 heaping TB of warm mushroom mixture on each polenta slice, garnish with rosemary and hot pepper flakes and serve.
Keyword crispy polenta bites with Taleggio and mixed mushrooms, mushroom appetizer, Taleggio cheese
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